RED THAI SUMMER SOUP

Ingredients

• 1 tbsp Olive oil
• 2 Shallots, finely sliced
• 2 Garlic cloves, crushed
• 1 inch Piece of ginger, peeled and grated
• 2 tsp Thai red curry paste
• 800ml Light coconut milk
• 500ml Vegetable stock
• 2 Carrots, peeled and cut into small cubes
• 1 Red pepper, cut in half, deseeded and sliced
• 200g Broccoli, cut into florets
• A bunch Pak choi, leaves separated
• 4 Scallions, trimmed and finely chopped
• 2 Small red chillies, finely chopped
• A handful Coriander leaves, finely chopped

Method

1. Heat the olive oil in a large saucepan over medium heat. Fry the onion, garlic, and ginger until soft. Add the Thai red curry paste and cook for 30 seconds.
2. Pour in the coconut milk and vegetable stock into the pan.
3. Stir in the carrot, red pepper, and broccoli and bring to a boil. Reduce the temperature and simmer for 15-20 minutes.
4. Stir in the pak choi for 1 minute until the leaves wilt slightly.
5. Ladle the soup into warm bowls and sprinkle with scallions, chilli, and coriander before serving.

COOK'S NOTE

For a heartier, winter version, add a Rooster potato in with the carrots and cook until tender!